Lemon Infused Olive Oil
So delicious and so easy! You'll find thousands of uses for this delicious oil - from vinaigrettes to marinades to drizzling over cooked meats or fish!
Scrub the lemons very well. Using a vegetable peeler, cut off large strips of zest, being careful not to get the white pith.
Place the lemon peels in a saucepan and add the olive oil.
Bring just to a simmer over medium heat. Turn heat to low and let simmer for 10 minutes.
Turn off the heat and let the oil come to room temperature.
Pour into a sterilize jar through a strainer to capture the lemon peels.
Store in the fridge for up to a month.
Can substitute oranges for lemons.
Will keep for about a month in the fridge, though I always use mine up very quickly!
Do not let the olive oil temperature get above 150 degrees.
Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin C: 14.3mg | Calcium: 7mg | Iron: 0.2mg